Directions

1) Heat the butter and olive oil in a
heavy bottomed pan.
2) Add the finely diced onion and cook
over a low heat until soft and lightly
golden.
3) Add the carrot and ginger root to the
pan.
4) Cover the pan and sweat the vegetables
over a low heat for 15 minutes.
5) Dissolve the stock cube in 1 pint of
boiling water and add to the
vegetables.
6) Simmer the soup mixture for a further
15 minutes.
7) Add the milk and cream and heat through
for another 5 minutes.(Take care not to
let the milk come to the boil.)
8) Using a hand blender, puree the soup
mixture until very smooth.
9) Pour into two bowls, add a teaspoon
of creme fraiche to each bowl
(optional),
10)Garnish with a good grind of black
pepper.
11)Serve piping hot with tasty buttered
bread.